Used to be memed quite hard on here just like a year ago or something, but it seems to have fallen off the board.
But winter is coming and its "nicely" cold and foggy outdoors, so I feel like cooking some nice, warm soup for my sunday meal.
Thus, I wanna just phock my shit up, famalam…
Pho
Lincoln Wood
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Brody Peterson
But the last time I tried, it was just OK, but nothing special.
Tasted vaguely asian/phoeye but not like what I would have expected for a chicken pho, had I ordered one at a good viet place.
Looks wise, it was OK (see pic above), if you ignore the fact that it was served in a non-asian plate and with a western spoon.
I have nowadays acquired a set of asian spoons, so that issue is solved already.
Kayden Allen
Here's what I used for it. What am I missing/should I add?
Charles Evans
Your stock is fairly weak, in order to produce something decent at least, you HAVE to stuff your stock with a fucktons of beef bones and ribs, otherwise it will always feel weak compared to proper ones
Logan Harris
Any good recipies?
I used some cookbook that I had borrowed but can'T get, so I'm just going to go by feels and some ideas but I wouldn'T mind a proper recipe.
Benjamin Price
I thought pho stock is supposed to be kinda light?
All the recipes I found ignore bones, especially in the case of chickens.
But I'm supposed to blacken the ginger and the onions I put in, which is hard without a gas grill.
Ryder Harris
Light in terms of grease/fatty elements yeah, but heavy in Flavor.
Xavier James
I guess I could add more meat and bones and do heavy skimming, but the ones I had always had heavy non-meaty flavours. Maye I'll ask for some chicken bones when I head to hte farmers market tomorrow.
I have gotten some more spices (i.e. black cardamom) but I'd rather not dump a ton of them into the stock and hope for the best.
Jeremiah Cox
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Nicholas Robinson
I don't see anise, unless I'm just not looking hard enough. Thai basil and bay are also flavours that you will notice not being there.
What's in the thin jar near the paper towel?
I'm basically doing Hungarian Pho for dinner tonight. Same same, but different different.